8 oz. of butter and 1 lb. of flour. Boil the butter in a small teacupful of water, mix it into the flour, make it smooth, and raise it to any shape desired. 131.--Paste for small Raised Pies. 12 ozs. of butter, 2 lbs. of flour, and 1 gill of water. Mix the same way as for baked custards. 132.--To make a handsome Tartlet. Take a large oval dish and sheet it with the best puff paste; cut it round the sides to make leaves, and fill it three-parts full with good preserved fruit. On the fruit put some device in cut paste, such as a large star, a sprig of flowers, or a tree. 133.--Nelson Cake or Eccles Cake. Take 2 lbs. of puff paste, roll out half of it, spread 1½ lb. of clean currants and ½ lb. of raw sugar upon it with a little spice, and dash a little water on the sugar and currants to make them unite; then roll out the remainder of the paste and lay it on the top. Ice it well with whites of eggs and sugar. Bake on a square tin in a good oven. 134.--To make a Custard. Boil 1 pint of milk with a bit of cinnamon and a little fresh lemon-peel, then mix in a pint of cream and the yolks of 7 eggs well beaten. Sweeten to taste and let the whole simmer until of a proper thickness. It must not be allowed to boil. Stir it one way the whole time with a small whisk, until quite smooth, then stir in a glass of brandy. 135.--Common Custard. Beat up 3 eggs, add 1 gill of cream or new milk and a little sugar. Put a dust of cinnamon on each before putting in the oven. VIII. FRUIT CAKES, BRIDE CAKES, ETC. 136.--Directions for mixing Cakes made with Butter. Take your butter and work it on a marble slab, then cream it in a warm earthenware pan, and be particularly careful not to let the butter oil; add the sugar and work it well with your hand, mixing in one or two eggs at a time, and so on progressing until all the eggs are used. Beat it well up, and as soon as you perceive the mixing rise in the pan put in the flour and beat it well. Then add the spices, currants, and whatever else is required for the mixing. You may then put it up into the tins you intend for it. It will be necessary during the time of creaming it to warm it two or three times, particularly in cold weather. 137. _Another Way._--Proceed with the butter and sugar as before. Have ready separated the whites from the yolks of the eggs; mix in the yolks two or three at a time; let another person whisk up the whites stiff. Then put them to the other mixture and proceed as before directed. 138.--London Way of mixing Cakes. Weigh down the flour and sugar on a clean smooth table, make a hole in it, and bank it well up; in this hole put your eggs; cream the butter in an earthenware pan; then add to the flour and sugar the eggs and butter; mix all together and beat up well with both hands. You may work it up this way as light as a feather; then add the currants, spices, &c.